Figure 1. Effect of exposure to pH 2.0 on the viable count of two Lactobacillus plantarum strains (NGL5 and NGL7) isolated from Nigerian fermented maize food- akamu.


Acid, Bile and Aggregation Abilities of Lactobacillus plantarum Strains Isolated from Akamu a Nigerian Fermented Maize Food

Patience C. Obinna-Echem

American Journal of Food Science and Technology. 2018, 6(1), 7-11 doi:10.12691/ajfst-6-1-2